Optimization of pulping method for extraction of pulp from ripe persimmon (Diospyros kaki L.) and its stability during storage
Article Main
Abstract
Persimmon fruit (Diospyros kaki L.) is a highly nutritious fruit with bestowed antioxidant properties. But due to its perishable nature, it is produced for a very shorter period of time. Preservation of fruit in the form of pulp acts as a suitable method to provide availability of the fruit throughout the year. The main objective of this investigation was to develop persimmon pulp from the cold and hot pulping method and to assess the best preservation method for storage. Among six different treatments in cold pulping method (T1 to T3 x 2), treatment T2 (10 % water) and among 18 different treatment in hot pulping method (T1 to T9 x 2), treatment T5 (10 % water + 10 minutes cooking time) using fruit with peel was selected on the basis of nutritional and sensory attributes. Further, the pulp was preserved via heat and chemical methods. Among six different treatments, T5 (Pulp + pasteurization + 1000 ppm potassium metabisulphite (KMS) in glass bottles) was found to be best in the type of pulp. This treatment was able to retain the maximum amount of ascorbic acid (13.733 and 8.043 mg/100 g), ?-carotene (173 and 86 µg/100 g) and total phenols (3.093 and 2.873 mg/100 g), respectively during storage of 6 months. Hence, it can be suggested from the study that nutritionally rich persimmon pulp can be prepared with better storage stability which can be used by both small and large scale industries at a lower cost of production.
Article Details
Article Details
Keywords
Ripe persimmon, Pulp, Pulping method, Pulp pservatiob, KMS
References
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Butt, M. S., Sultan, M. T., Aziz, M., Naz, A., Ahmed, W., Kumar, N. and Imran, N. (2015). Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. Experimental and Clinical Sciences Journal, 14: 542-561. https://doi:10.17179/excli2015-159
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Durrani, Y., Ayub, M., Muhammad, A. and Ali, A. (2010). Physico chemical response of apple pulp to chemical preservatives and antioxidant during storage. Internet Journal of Food Safety, 20 : 20-28.
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Sandhu, K. S., Singh, M. and Ahluwalia, P. (2001). Studies on processing of guava into pulp and leather. Journal of Food Science and Technology, 38 : 622-24.
Sarkar, S., Roy, D. K. D., Alomoni., Siddik, M. A. B., Das, K. and Rahman, M. J. (2015). Effect of chemical preservatives and storage conditions on the nutritional quality of tomato pulp. American Journal of Food and Nutrition, 3(4) : 90-100. http://pubs.sciepub.com/ajfn/ 3/4/1
Sharma, A. (2019). Studies on preparation and preservation of persimmon (Diospyros kaki L.) pulp and its utilization in dairy products. M. Sc. Thesis. Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP).
Siloni, S. (2013). Development and evaluation of hypoglycaemic guava products with aloevera fortification. M. Sc. Thesis. Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP).
Singelton, V. L. and Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybedic phosphotungstic acid reagent. American Journal of Enology and Viticulture, 16 : 144-58.
Singh, K., Rakha, R., Kumar, R. and Singh, M. (2017). Studies on quality parameters in mango pulp stored in containers at different temperatures. International Research Journal of Advanced Engineering and Science, 2(1) : 208-210.
Unal, H., Akbudak, B., Yener, T. and Tokatli, N. (2018). Changes in some physical characteristics of persimmons (Diospyros kaki L.) subjected to different treatments and storage periods. International Journal of Chemical Studies, 6 : 955-62.
Zhou, C., Zhao, D., Sheng, Y., Tao, J. and Yang, Y. (2011). Carotenoids in fruits of different persimmon cultivars. Molecules, 16 : 624-36. https://doi:10.3390/molecule s16010624
Bembem, K. and Sadana, B. (2013). Effect of cooking methods on the nutritional composition and antioxidant activity of potato tubers. International Journal of Food and Nutritional Sciences, 4: 26-30.
Bhardwaj, R. L. and Mukherjee, S. (2011). Effects of fruit juice blending ratios on kinnow juice preservation at ambient storage condition. African Journal of Food Science, 5: 281-286.
Bubba, M. D., Giordani, E., Pippucci, L., Cincinelli, A., Checchini, L. and Galvan, P. (2009). Changes in tannins, ascorbic acid and sugar contents in astringent persimmon during on-tree growth and ripening and in response to different post harvest treatments. Journal of Food Composition and Analysis, 22: 668-677. https://doi.org/10.1016/j.jfca.2009.02.015
Butt, M. S., Sultan, M. T., Aziz, M., Naz, A., Ahmed, W., Kumar, N. and Imran, N. (2015). Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims. Experimental and Clinical Sciences Journal, 14: 542-561. https://doi:10.17179/excli2015-159
Dhiman, A. K., Babu, N. G., Attri, S. and Ramachandran, P. (2018). Preparation of pumpkin pulp and effect of different preservation methods on chemical and sensory properties during storage. Journal of Pharmacognosy and Phytochemistry, 4 : 943-49.
Durrani, Y., Ayub, M., Muhammad, A. and Ali, A. (2010). Physico chemical response of apple pulp to chemical preservatives and antioxidant during storage. Internet Journal of Food Safety, 20 : 20-28.
Elsheikh, A. O. K., Elazeem, A., Nour, A. M. and Elkhalifa. (2014). Effect of storage on the quality attributes of concentrates of two mango (Mangifera indica) varieties grown in Sudan. British Journal of Applied Science and Technology, 4(14) : 2069-2078.
FAO. (2018). Persimmon production in 2017; crop/world regions/production quantity. Food and Agriculture Organization of the United Nations: Division of Statistics (FAOSTAT). Retrived September 20 2019.
FSSAI. (2006). Food safety standards (food products standards and food additive) regulations 2011. Retrived August 26 2019 from www.fssai.gov.in/portals/0/FSSAI regulations.pdf.
Hussain, S., Rehman, S., Randhawa, M. A. and Iqbal, M. (2003). Studies on physicochemical, microbiological and sensory evaluation of mango pulp storage with chemical preservatives. Journal of Research Science, 14 : 01-09.
Itoo. (1980). Persimmon is tropical and sub-tropical fruit; composition, properties and uses. (Nagy S and Show PE eds.). AVI, Westport: CT, pp 442-68.
Jain, P. K., Jain, P. and Nema, P. K. (2011). Quality of guava and papaya fruit pulps as influenced by blending ratio and storage period. American Journal of Food Technology, 6 : 507-512. https://doi:10.3923/ajft.2011.507.512
Jaiswal, R., Singh, G. and Singh, A. K. (2008). Evaluation of aonla (Emblica officinalis G.) cultivars for squash making. Progressive Agriculture, 8 : 29-31.
Jung, S. T., Park, Y. S., Zachwieja, Z., Folta, M., Barton, H. and Piotrowicz, J. (2005). Some essential phytochemicals and the antioxidant potential in fresh and dried persimmon. International Journal of Food Science and Nutrition, 56 : 105-13. https://doi:10.1080/09637480500081571
Kalra, S. K. and Tandon, D. K. (1985). Physico-chemical change in mango pulp during ambient storage in glass containers. Journal of Food Science and Technology, 22 : 350-353.
Kaur, G. and Aggarwal, P. (2014). Storage studies on bottle gourd preserved with different chemical additives. Indian Journal of Applied Research, 4 : 39-41. https://doi:10.15373/2249 555X/FEB2014/65
Khattak, J. Z. K., Hussain, A., Ahmad, B., Rehman, M. F., Ullah, Z., Arshad, Z. and Hussain, A. (2014). Microbiological stability of chemically preserved apricot pulp. International Journal of Advancements in Life Sciences, 1 : 153-59.
Kumar, S. and Manimegalai, G. (2005). Studies on storage stability of whey based papaya juice blended RTS beverage. Journal of Food Science and Technology, 42 : 185-188.
Pott, I., Marx, M., Neidhart, S., Mühlbauer, W. and Carle, R. (2003). Quantitative determination of ????-carotene stereoisomers in fresh, dried, and solar-dried mangoes (Mangifera indica L.). Journal of Agriculture and Food Chemistry, 51 : 4527–4531. http:// doi:10.1021/jf034084h.
Ranganna S. (2009). Handbook of Analysis and Quality Control for Fruit and Vegetable Products. Tata McGraw Hill, New Delhi, 1112p.
Sandhu, K. S., Singh, M. and Ahluwalia, P. (2001). Studies on processing of guava into pulp and leather. Journal of Food Science and Technology, 38 : 622-24.
Sarkar, S., Roy, D. K. D., Alomoni., Siddik, M. A. B., Das, K. and Rahman, M. J. (2015). Effect of chemical preservatives and storage conditions on the nutritional quality of tomato pulp. American Journal of Food and Nutrition, 3(4) : 90-100. http://pubs.sciepub.com/ajfn/ 3/4/1
Sharma, A. (2019). Studies on preparation and preservation of persimmon (Diospyros kaki L.) pulp and its utilization in dairy products. M. Sc. Thesis. Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP).
Siloni, S. (2013). Development and evaluation of hypoglycaemic guava products with aloevera fortification. M. Sc. Thesis. Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP).
Singelton, V. L. and Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybedic phosphotungstic acid reagent. American Journal of Enology and Viticulture, 16 : 144-58.
Singh, K., Rakha, R., Kumar, R. and Singh, M. (2017). Studies on quality parameters in mango pulp stored in containers at different temperatures. International Research Journal of Advanced Engineering and Science, 2(1) : 208-210.
Unal, H., Akbudak, B., Yener, T. and Tokatli, N. (2018). Changes in some physical characteristics of persimmons (Diospyros kaki L.) subjected to different treatments and storage periods. International Journal of Chemical Studies, 6 : 955-62.
Zhou, C., Zhao, D., Sheng, Y., Tao, J. and Yang, Y. (2011). Carotenoids in fruits of different persimmon cultivars. Molecules, 16 : 624-36. https://doi:10.3390/molecule s16010624
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How to Cite
Optimization of pulping method for extraction of pulp from ripe persimmon (Diospyros kaki L.) and its stability during storage. (2020). Journal of Applied and Natural Science, 12(4), 618-627. https://doi.org/10.31018/jans.v12i4.2430
